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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My garden produces a bumper crop of zucchini, and I hate to see even one go to waste. This satisfying soup is a simple solution. The broth is delicious.Robert Keith, Rochester, Minnesota Ingredients:
1 pound beef stew meat, cut into 1-inch cubes |
1 tablespoon canola oil |
6 cups water |
1 can (8 ounces) tomato sauce |
1 medium onion, chopped |
1-1/2 teaspoons salt |
3/4 teaspoon dried oregano |
1/4 teaspoon pepper |
2 cups thinly sliced zucchini |
1 cup broken uncooked spaghetti |
Directions:
1. In a Dutch oven, brown beef in oil; drain. Add the water, tomato sauce, onion, salt, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Add zucchini and spaghetti; return to a boil. Cover and cook for 15-18 minutes or until zucchini and spaghetti are tender. Yield: 8 servings (2 quarts).
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